Fijian Kokoda (Coconut Lime Marinated Fish Salad)

Kokoda is Fiji's answer to ceviche, and the coconut milk stirred in after the lime-curing step is what sets it apart — it rounds out the acidity and gives the whole dish a creamy, tropical finish that's distinct from its Latin American cousins. The fish still does all its "cooking" in citrus, so freshness matters more here than almost anywhere else in the kitchen.

Diced cucumber and tomato add crunch and juiciness without adding much fat or carbohydrate, which keeps this a light, low-carb, high-protein plate overall — a great option for a warm-weather lunch when you want something substantial but not heavy. Serve it well chilled, straight from the fridge, ideally within a few hours of making it.